Baked white pepper chicken wings.

Baked White Pepper Chicken Wings


All good things begin with salt and pepper. White pepper, as opposed to black, is commonly used in Chinese cuisine as the “pepper.” Baked White Pepper Chicken Wings are a great way to showcase these flavors in a single dish.

You’ll wonder how these basic baked chicken wings can taste so good when paired with a drink or a generous serving of white rice.


Instead of the fragrant, pungent scent that freshly ground black pepper gives off, white pepper has a nutty, earthy flavor that lingers in the back of the throat.

White pepper has a slight edge over black pepper in terms of spice, in my opinion. White pepper is hotter, while black pepper is merely “seasoned,” if that makes any sense at all.

Our Hot and Sour Soup, for example, has a “hot” flavor that comes from white pepper rather than chilies. This is a common misconception.


White pepper gives fried foods a wonderful spicy kick.

Although I’m a huge fan of fried meals, the mess of frying and the unpredictability of the oil temperature can be too much for this food writer at times.”

In contrast, attempting “baked” substitutes for fried dishes can feel like a gamble.

But don’t be alarmed! When it came to baking chicken wings, we experimented extensively in the kitchen, including side-by-side, single wing comparisons with precisely controlled factors.

At least 20 minutes before cooking, marinate the wings and then coat them in a seasoning. Spicy wings can be made milder by using less white pepper in the recipe. In the recipe, you’ll find a number of options.

The oven should be at a high temperature. For a temperature of 245 Celsius, 475 Fahrenheit works.

The crispy coating can be achieved by combining flour and cornstarch. Crispness is provided by the cornstarch, while heaviness is provided by the flour. In this way, flour is able to adhere to wings after they’ve been tossed in a marinade dish.

Using a small coating of oil, brushing the wings, helps get the crisping process going.

You may prevent the wings from burning and overcooking by placing parchment paper on the baking sheet. By turning them over halfway through cooking, you give them an opportunity to crisp up on the oven sheet.


  • 3 pounds of whole chicken wings
  • 1-2 tablespoons of white pepper powder
  • 2 teaspoons of salt
  • 1 teaspoon of Sichuan peppercorn powder
  • 2 teaspoons of vegetable oil
  • 1/2 cup of all purpose flour
  • 1/4 cup of cornstarch


  1. Marinade the chicken wings in a large basin for at least 20 minutes or up to a day in advance with 1 – 2 tablespoons white pepper, 1 1/2 teaspoons salt, and 2 teaspoons oil.
  2. Preheat the oven to 245 degrees Celsius/475 degrees Fahrenheit after that. Put the flour, cornstarch, salt, and Sichuan peppercorn powder together in a bowl and mix well (if using).
  3. Stir in the flour mixture to the marinade until the chicken wings are well-coated, then toss them in. In order for the flour to adhere properly to the wings, use the same bowl that you marinated them in. If you don’t think you’ll need all the flour, add it in small amounts at a time.
  4. Spread out the chicken wings on a parchment-lined baking pan. The wings should be lightly oiled.
  5. Cook the chicken wings in the oven for 30-40 minutes, turning them over halfway through. The air fryer would work well for these as well! Before serving, season to taste with salt if required.

Share this post

Share on facebook
Share on linkedin
Share on twitter